Daal Makhani Kit

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1 Spice Genie Daal Makhani Kit

2 tbsp Coriander leaves chopped

1/2 tbsp Oil

1 tbsp Butter (unsalted)

1 tbsp Ghee

40g Tomato puree (concentrate)

65ml Heavy Cream

            *Optional

1 tsp *Green chillies chopped

The shopping list provided is for reference only, all ingredients can be substituted with meat or plant based products to accommodate diverse dietary preferences and needs.

Urid Beans, Garlic, Salt, Onion, Channa Daal, Cumin, Dried Red Chillies, Garam Masala, Ginger, Fenugreek.

ALLERGEN INFORMATION: For allergens, including cereals containing gluten, see ingredients in BOLD. Allergens given are indicative only.

This product is manufactured in a facility that processes other products which may contain soy, dairy, wheat, tree nuts, peanuts, and eggs and may contain traces of all of the above.

In a bowl, thoroughly rinse pack 1 several times, scrubbing until the water runs clear. Soak it in hot water for 10 minutes. Pressure cook the soaked lentils from pack 1 with 1 litre of water for 10-12 whistles, or until they are soft and mushy.

Soak pack 2 in 60 ml of hot water for 5 minutes and set it aside. Heat oil and ghee in a pan, add contents of pack 3, and let it sizzle. Sauté pack 2 ingredients until lightly browned, then add tomato puree and *chillies and cook until oil separates. Stir in pack 4 and cook for 2-3 minutes.Mix the masala with lentils and some water, then add butter and simmer on low heat, stirring to prevent sticking. Add water as needed until smooth and creamy.

Mix in half of the coriander leaves along with 50ml of cream, and then cook for another 5 minutes. Finish by garnishing with the remaining fresh cream and coriander. Serve hot with roti or rice.

Soak lentils overnight in ample warm water to achieve a creamier flavour and texture.

For a richer, creamier taste, cook the daal on low heat for an extended period (4-5 hours).

To add a smoky flavour, place a burning charcoal in a metal bowl over the daal, drizzle ghee on it, cover for one minute to infuse the smoky essence, and then remove the bowl.

Gradually incorporate cream to prevent curdling.

Dietary Substitutions: To accommodate individual dietary needs, replace butter and ghee with oils such as olive, canola, or vegetable oil, margarine, or coconut oil.

Creamy Curry Alternatives: For a rich curry without using cream, consider substitutes like coconut milk, nut milks, tofu, or almond and cashew cream.